Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets by Huihui Zhang, Wenqing Shao, Shanshan Qiu, Jun Wang, Zhenbo Wei

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Bionic Electronic Nose Based on MOS Sensors Array and Machine Learning Algorithms Used for Wine Properties Detection by Huixiang Liu, Qing Li, Bin Yan, Lei Zhang, Yu Gu

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Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action by Raúl López-Fernández-Sobrino, Jorge R. Soliz-Rueda, Manuel Suárez, Miquel Mulero, Lluís Arola, Francisca Isabel Bravo, Begoña Muguerza

“…The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). …”
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Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry by Ruiwen Yang, Armando Alcazar-Magana, Yanping L. Qian, Michael C. Qian

Subjects: “…smoke-exposed wine…”
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Red wine but not alcohol consumption improves cardiovascular function and oxidative stress of the hypertensive-SHR and diabetic-STZ rats by Guilherme Henrique Souza Bomfim, Diego Castro Musial, Katiucha Rocha, Aron Jurkiewicz, Neide Hyppolito Jurkiewicz

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Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional “bekleu” (Balanites aegyptiaca) wine by James Ronald Bayoï, François-Xavier Etoa

Subjects: “…Bekleu” wine…”
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Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals by Cristina N. Duarte, Oludemi Taofiq, Maria Inês Dias, Sandrina A. Heleno, Celestino Santos-Buelga, Lillian Barros, Joana S. Amaral

“…Annually, wine production is responsible for generating large quantities of residues, which are frequently disposed of and not valorized. …”
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Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees by Alba Martín-Garcia, Clara Abarca-Rivas, Montserrat Riu-Aumatell, Elvira López-Tamames

Subjects: “…Sparkling wines…”
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Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (<i>Rosa rugosa</i>) by Andrzej Cendrowski, Marcin Królak, Stanisław Kalisz

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Evaluation of the Addition of Yeast Mannoprotein to <i>Oenococcus oeni</i> Starter Cultures to Improve Wine Malolactic Fermentation by Paloma Toraño, Jordi Gombau, Iratxe Mejías, Albert Bordons, Nicolas Rozès, Cristina Reguant

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Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines by del Fresno Juan Manuel, Carrau Francisco, Escott Carlos, Vaquero Cristian, González Carmen, Morata Antonio

“…In addition, several studies indicate that both species can increase the mouthfeel and wine body. The aim of this study was to evaluate the use of HV and HO in sequential fermentation with SC to improve the sensory profile of high quality white wines from the neutral grape variety Albillo Mayor. …”
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EFFECT OF POLYPHENOLIC COMPLEX FROM WINE ON RATS ANTIOXIDANT ENZYMES ACTIVITY AT X-RAY IRRADIATION LOW DOSES by U. V. Datsyuk, M. V. Sabadashka, L. A. Datsyuk, A. R. Gnatush, E. A. Slast’ya, A. N. Zotov, V. G. Gerhzykova, N. A. Sybirna

Subjects: “…natural polyphenol complex from grape wine…”
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Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis by Z.A. Temerdashev, A.A. Khalafyan, Yu.F. Yakuba

“…A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. …”
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Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition by Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Sandra Marín-San Román, Eva P. Pérez-Álvarez, Pilar Rubio-Bretón, Teresa Garde-Cerdán

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Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety by Maria Carla Cravero, Federica Bonello, Andriani Asproudi, Silvia Gianotti, Mario Ronco, Maurizio Petrozziello

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Inter- and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines by Ruihua Ren, Jingjing Shi, Maoyu Zeng, Zizhu Tang, Sha Xie, Zhenwen Zhang

“…To investigate the inter- and intra-varietal differences in polyphenolic compounds among grapes and wines, 27 clones belonging to eight varieties of Vitis vinifera L. were studied over two consecutive years. …”
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Pesticide contamination of freshwater ecosystems: mapping vulnerable areas and mitigation scenarios in the Prosecco DOCG wine production area by Salvatore Eugenio Pappalardo, Francesco Ferrarese, Patricia Mariot Pizarro, Donato Loddo, Massimo De Marchi

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AGRO-TOURISM IMPACT ANALYSIS OF CLIMATE CHANGE USING GOOGLE EARTH ENGINE IN THE RAHOVEC WINE REGION OF KOSOVO by D. Sanchez, D. Sanchez, V. Krasniqi, A. Rapuca

“…The data from this paper shows a high level of vulnerability to viticulture in Kosovo due to significant trends in water balance and land surface temperature trends within the Drini I Bardhë basin and the future impacts of this on the regions wine agro-tourism by understanding the development of climate change in the region.…”
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Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines by Domen Škrab, Paolo, Piergiorgio Comuzzo, Sabrina Voce, Davide Cisilino, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero, Urska Vrhovsek

Subjects: “…sparkling wine, harvest date, grape maturity, volatile organic compounds, lipids, aromatic amino acid metabolites, sensory analysis…”
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Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape by Yujuan Lei, Zhansheng Ma, Ping Wang, Xuchen Qin, Xueqiang Guan, Zhenwen Zhang

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